1/4 Photos of Rasmalai
1 hr 30 mins
Sweet milk balls in thick milk.This recipe is really great.when I was in India I used to make it with fresh cow's milk.But in the USA its hard to find fresh cow's milk ,so I just make it with Samrock whole milk or any whole milk.Every time it comes out great.
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Units: US | Metric
- 1Sour the whole milk with lemon juice.
- 2Discard all the water (whey) and put solids (curds) in cheese cloth and press it with heavy weight.
- 3After 1/2 hour take out the weight and knead the chenna very properly.
- 4Make small balls of the size of dime.
- 5TO MAKE SUGAR SYRUP.
- 6In a sauce pan boil 3 cups of water and sugar together.
- 7when it starts to boil, drop in the chenna balls.
- 8On medium heat cover the pan and let it simmer for 1/2 an hour. If you have Indian style pressure cooker keep the lid closed with whistle on for 15 minutes on a VERY LOW HEAT(extremely important). switch off the heat.Frequently stir it so that the chenna balls don't stick to each other.
- 9In another pan boil heavy cream, 2 cups of whole milk and saffron strands. Add 5 tablespoon of sugar.
- 10Keep simmering for 20 minutes until the milk becomes thickened, taking care not to scorch.
- 11Now take out the chenna balls from the sugar syrup.
- 12While the whipping cream and whole milk is still simmering, drop in the chenna balls in it and simmer for another 15 minutes on low heat.
- 13switch off the heat.
- 14place the milk rasamalai in a bowl, sprinkle cardamom powder and almond flakes and refrigerate.
- 15Serve cold.
Nutritional Facts for Rasmalai
Serving Size: 1 (343 g)
Servings Per Recipe: 7
- Amount Per Serving
- % Daily Value
- Calories 401.7
- Calories from Fat 182
- Total Fat 20.2 g
- Saturated Fat 11.9 g
- Cholesterol 68.3 mg
- Sodium 105.4 mg
- Total Carbohydrate 49.1 g
- Dietary Fiber 0.3 g
- Sugars 49.0 g
- Protein 8.0 g
The following items or measurements are not included: